Dried Fig Chutney


  • 25 min
  • Serves 4 cups
  • Easy


1 tbsp olive oil

1 large onion, finely chopped

2 tsp finely chopped fresh rosemary

400g Figs, chopped

150g  Select Dates, chopped

50g  Raisins

50g  Crystallised Ginger, finely sliced

1 tsp each salt and ground mixed spice

Pinch chilli powder

150g soft brown sugar

1½ cups apple cider vinegar



Heat oil in a saucepan, add the onion and gently cook for 3-4 minutes.


Stir in remaining ingredients and bring to the boil, then reduce heat to medium-low and simmer, stirring regularly, for 20 minutes or until mixture is thick and syrupy.


Spoon into sterilised jars and seal well.

Serve with meats, cheeses, nuts, and other tapas-style items and part of a platter.

Created by Julie Le Clerc